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Mango Rice


  • Cooked Rice – 2 cups
  • Fresh mango gratings – 1 cup
  • Turmeric Powder – a pinch
  • Oil – 4 to 5 teaspoons
  • Mustard – ½ teaspoon
  • Urad dhal – 1 teaspoon
  • Bengal Gram Dhal – 1 teaspoon
  • Pea Nut – 1 to 2 tablespoons
  • Cashew Nut – few
  • Green Chillies – 2
  • Red chillies – 2
  • Curry Leaves – few
  • Salt – 1/2 teaspoon or as per taste


  1. Take a fresh raw mango and peel the skin. Grate it finely and take out one cup of gratings. (You can increase or decrease this quantity depending upon the sourness of the mango).
  2. In a kadai put the oil and when it is hot add mustard. When it pops up add Bengal gram dhal, Urad dhal, Pea Nuts and Cashew Nuts and fry till it turn light brown. Add green chillies (slit lenthwise and add), red chillies (cut it into two) and curry leaves and fry for a second. Then add mango gratings along with turmeric powder. Fry for two to three minutes in low heat. Add salt and the cooked rice and mix it well.
  3. Note: Instead of grating the mango, we can cut it into small pieces and grind it to a paste and add to the seasoning.

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